HOW TO MAKE CHOCOLATE CHIP COOKIES

CakeLove owner Warren Brown walks you through the process of making chocolate chip cookies. He talks about the advantage of mixing brown sugar together with the white sugar and warns against hot-spots in the oven and much more. Watch the video and learn how Warren Brown makes chocolate chip cookies. Read more

HOW TO MAKE YELLOW BUTTER CAKE

Learn with Warren Brown, owner of CakeLove, how to make a simple, easy, rich, moist Yellow Butter Cake from scratch with all natural ingredients. Use this recipe to make cupcakes, too! Read more

CAKELOVE

Warren Brown has a bachelor’s degree from Brown University, and a J.D. and master’s degree from The George Washington University. After establishing a career in health education and law, he realized his calling was baking. In 2002 he opened his bakery, CakeLove, and LoveCafe followed in 2003. He lives in Washington, D.C. Warren Brown wants you to bake your cake and eat it too. And he wants you to conquer your fear of baking cakes and learn to love every step of cake baking including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends.

Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either and getting it right isn’t nearly as hard as you think. Warren Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (Sassy, a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into. For Brown, love and baking are inseparable!

CakeLove: How to Bake Cakes from Scratch
Hardcover: 224 pages
Publisher: Stewart, Tabori & Chang (May 1, 2008)
Language: English
ISBN-10: 1584796626

List Price: $27.50
Price: $18.15 & eligible for FREE Super Saver Shipping on orders over $25.
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HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM

The Italian Meringue Buttercream is made by whipping the egg whites to stiff peaks then pouring the sugar syrup and whipping until cooled to room temperature. Then softened butter is added a little at a time and whipped until smooth and fluffy. The Italian Meringue Buttercream can be made in advance and kept it in an airtight container in the refrigerator for a week or frozen for up to 3 months.

CakeLove owner Warren Brown shows you the process of making CakeLove standard buttercream cake, the Italian Meringue Buttercream.

Italian Meringue Buttercream
5 egg whites (large eggs)
10 oz extra-fine granulated sugar
1/4 cup water
16 oz unsalted butter, cut in small pieces

For the directions watch the video to learn how to make Italian Meringue Buttercream.